As soon as September hit, I started wanting to do some fall baking. Enter: these apple cider cupcakes!

They’re a spiced cake made with apple cider, filled with apple butter, and topped with a marshmallow buttercream. And a pinch of cinnamon. Can’t forget the cinnamon!

Apple Cider Cupcake Ingredients
2/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3/4 cups apple cider
3/4 cup apple butter

Apple Cider Cupcake Directions
1. Preheat oven to 350 degrees and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together the sugars, oil, and vanilla extract.
3. Beat in the eggs one at a time. Set aside.
4. In a medium-sized bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg. Whisk to combine.
5. Add half of the flour mixture to the wet ingredients and blend. Add half of the apple cider and blend.
6. Add the rest of the flour mixture and apple cider and stir until fully combined.
7. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool on a cooling rack and use a cupcake corer or knife to remove the centers of the cupcakes.
9. Put apple butter in a sandwich bag. Snip off the corner of the bag and pipe about 1 tablespoon of apple butter into each cupcake.

Cinnamon Marshmallow Buttercream Ingredients
1/2 cup softened butter
1 cup marshmallow fluff
1 teaspoon vanilla
4-5 cups powdered sugar
1/4 cup milk
Cinnamon, to garnish

Cinnamon Marshmallow Buttercream Directions
1. In the bowl of a stand mixer with the paddle attachment (or with a hand mixer) combine the butter and fluff until mixed together well, about one minute.
2. Add the vanilla and mix until combined.
3. In half-cup increments, add the powdered sugar. Be sure to scrape down the bowl occasionally.
4. Add the milk. If the frosting is too soft or runny, add more powdered sugar. If the frosting is too stiff, add more milk.
5. Pipe (I used a 1A piping tip) or spread frosting onto the cooled and filled cupcakes and sprinkle cinnamon on top.
6. Cover and store cupcakes at room temperature for up to one day or in the refrigerator for up to five days. Enjoy!

More fall recipes:
Butternut Squash Muffins
Pumpkin Muffins
Pumpkin Spice Pancakes
Pumpkin Spice Ginger Cookies
Homemade Apple Pie
Apple Cider Pork Chops
Pumpkin Smoothie
Butternut Squash Soup
Pumpkin Soup

What’s your favorite fall dessert?